0 (0)

Breads, Desserts


Robert Lachman / Los Angeles Times

During the Christmas season, we bake. We bake rich, show-offy treats for big parties and once-a-year gatherings. But we also bake for the quiet moments, the times that will become treasured memories. And there's nothing better to offer with that ... Read more

Total time: 1 1/2 hours, plus rising time | Serves 12 to 16 (6 to 8 per panettone)
  • 1/2 cup diced candied orange peel ( 1/4 -inch dice)
  • 1/4 cup golden raisins
  • 1/4 cup dark seedless raisins
  • 2 tablespoons dark rum
  • 2 packages active dry yeast
  • 1/2 cup sugar, divided
  • 2 eggs, at room temperature
  • 2 egg yolks, at room temperature
  • Seeds of 1/2 vanilla pod
  • 1/2 teaspoon salt
  • 3 cups flour
  • 1/2 cup butter, at room temperature
  • 1 tablespoon butter, melted

Step 1In a small bowl, combine the orange peel, golden raisins, seedless raisins and rum and let stand 30 minutes.

Step 2In the bowl of a stand mixer or a large bowl, sprinkle the yeast over one-fourth cup warm water (110 to 115 degrees) and stir until dissolved. Stir in 1 teaspoon of the sugar. Let stand until the yeast begins to bubble, about 5 minutes.

Step 3To the yeast mixture, add the eggs, egg yolks, remaining sugar, vanilla pod seeds and the salt. Beat until combined with the whisk attachment on a stand mixer, or with a whisk by hand. Beat in the flour until blended with a paddle attachment or by hand using a fork.

Step 4Beat in the softened butter (if not using a stand mixer, this may need to be done with your hands), a little at a time until dough has a glossy sheen and becomes ropey, about 5 minutes (10 minutes by hand).

Step 5Remove the dough from the bowl and knead on a lightly floured board about 10 minutes. Shape the dough into a ball and let rise in a lightly buttered bowl until doubled in bulk, 45 minutes to 1 hour.

Step 6Punch down the dough and lightly knead in the macerated candied orange peel and raisins. Divide the dough in half. Shape each half into a ball. Place 1 ball into each of two 5-inch-wide and 3-inch-deep paper panettone liners on a baking sheet. Cut a cross on the top of each of the balls of dough. Brush the tops with melted butter.

Step 7Let the panettones rise until doubled, about 45 minutes to 1 hour. Brush with butter. Put a second baking sheet under the panettones and bake in a 350-degree oven 30 to 35 minutes. When done, the panettones will be puffed and rich golden-brown.

Note: From Test Kitchen director Donna Deane.


Tart with grapefruit curd and Campari
Tart with grapefruit curd and Campari

Stuffed acorn squash
Stuffed acorn squash

Chocolate torte souffle
Chocolate torte souffle

Grilled chicken with coriander and cumin
Grilled chicken with coriander and cumin

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Lodge Bread's date nut slices
Olive oil-thyme monkey bread
Harris Ranch buttermilk biscuits
Brick oven-style bread